Salmon Smoking Noob Seattle

[Suntower]

Thanks again for the advice. Obviously a variety of methods and opinions.

The more I research, the more I realise that what my grandmother did would be closer to what is called here 'lox'. It was fairly 'dry' in comparison with 'lox', but it definitely was not 'bbq flavour'.

Anyhoo, that's what I'm aiming for... it seems like the A-Maze-N was designed for that so I'm leaning in that direction.

So before I pull the trigger, I'm wondering if there's a difference between the 'tube' or the rectangular A-Maze-N for what I want to do.

Can you make your own 'sawdust' or should I just use what they sell?

CHEERS!

---JC

PS: I realise this is getting away from being -strictly- 'bbq'. If this is off-topic, please just let me know. Thx.

[swamprb]

Jump on this Little Chief Smoker in Lynnwood and save yourself the hassle of dealing with charcoal if you're not familiar with the smoker you have. http://seattle.craigslist.org/sno/spo/3447218127.html

Or get a new one-they are available practically everywhere.

Start with the Basic brine in the recipe book and follow the instructions and you can't go wrong. Any Fred Meyers stocks the Luhr-Jensen bags of smoking chips year round. It is the go to Salmon Smoker in these parts.